Soft & Chewy Oat and Raisin Cookies
I was watching reruns of The Big Bang Theory on TV one night, and they were at the scene where Amy and Sheldon were lobbying other Nobel Prize winners with boxes of cookies to try to get nominations. And in one scene, the lady was like, " Oh, cookies," then opened the box and said, "Ugh, oatmeal and raisin," and chucked them into a rubbish bin. I laughed at the scene; however, all I could do was think about Oat and Raisin cookies. I don't understand why they get such a bad rep. They're a mix of fibre and sweetness rolled into one - what's not to love?
The next day, still hankering for Oat & Raisin Cookies, I searched for a good recipe on the web, and proceeded to use the Recipe Tins one. It was delicious and super simple to make, which means I can vouch for it. I did make a few tweaks to the recipe; for instance, I made them smaller to fit into lunch boxes. Plus, I think, if you eat two, you feel way more satisfied than if you had one large cookie. Maybe that's just me! Either way, these are on rotation for us now. I think they would make delicious bars as well, dipped in a little chocolate!
Here is the original link https://www.recipetineats.com/oatmeal-raisin-cookie-soft-chewy/
Oat & Raisin Cookies
Prep: 20 mins Cook: 25 mins Makes: 32-36 medium cookies
Ingredients
Dry
1 ½ cups plain flour
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
Wet
250 g salted butter, softened
1 cup packed brown sugar
1 cup white sugar
2 large eggs, room temperature
Mix‑ins
3 cups rolled oats
1 ½ cups raisins (soaked + dried for extra plumpness)
Instructions
Prep the oven:
Heat to 180°C (160°C fan). Line two baking trays with baking paper.Plump the raisins (optional but lovely):
Cover raisins with hot water for 10 minutes, drain, and pat dry.Combine dry ingredients:
Sift flour, baking powder, salt, and cinnamon into a bowl.Cream butter & sugars:
Beat butter until smooth, then add both sugars and whip until light and fluffy.Add eggs:
Beat in eggs one at a time until fully incorporated.Add dry ingredients:
Continue using a mixer as it's a thick batter, and fold the flour mixture into the butter mixture.Add oats & raisins:
Stir through oats and raisins — the dough will be thick, but keep mixing until all encorporated.Shape:
Scoop roughly 2-3 cm balls (about 1 large tbsp of dough - I found 35gm per ball perfect), place on trays with plenty of space, and gently flatten.Bake:
Bake for 16-18 minutes until edges are golden and centres are pale.Cool:
Rest on trays for 5 minutes, then move to a rack. Best after 30 minutes.
Storage
Keeps well in an airtight container for up to 1 week.
Notes
Room‑temperature butter should be soft but not greasy to the touch.
Quick oats work, but the texture will be slightly different.
Don't skip soaking your raisins, it's such an important step - For extra flavour, try soaking raisins in warm tea or a splash of sherry.
Here's a downloadable copy for your recipe files:
